Bucatini with Pancetta, Pecorino and Pepper

Ingredients

Salt

5 ounces pancetta

1 1/4 cups freshly grated Pecorino Romano

1 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

1 pound bucatini

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Meanwhile, heat the oil in a large, deep skillet. Add the pancetta pieces and cook over moderately high heat, stirring, until the meat is lightly browned and most of the fat is rend...